Serves 4

Homemade Fettuccine
1 1/4 c flour
2 eggs
1/2 T olive oil
1/2 t fine salt


Process all ingredients in a food processor, pulsing until the dough just comes together.  Turn out onto a board and knead a few minutes until the dough comes together and is smooth and silky.  Wrap tightly in plastic wrap and chill 30 minutes.  Using a pasta machine, roll the dough until thin using flour as needed and putting through gradually thinner roller settings, then cut pasta sheets by putting through the fettuccine noodle setting on the pasta roller.  All this can by done by hand as well by rolling out with a rolling pin and cutting with a knife.
Make little nests out of the noodles and let sit to dry a bit on the counter.   Bring a large pot of water to boil with at least a tablespoon of salt and add the pasta, separating the nests as you drop into the water.  Cook for 2 minutes then add directly to the alfredo sauce.


By all means you can use boxed or store bought fettuccine and cook according to package directions,


Alfredo Sauce (with cashew cream)
1 c cashew cream  (see my Everyday Cashew Cream Recipe at TaylorKitchen.net)
6 T butter
1 lemon, zested and juiced
1 clove garlic, grated
salt & pepper
pinch nutmeg (optional)
1/2 c chicken stock or broth (approx)
1/2 c grated parmesan or pecorino (sheep’s milk) cheese
1/2 c frozen and thawed peas (optional)
handful chopped parsley (optional)

On low heat melt butter in large skillet.  Add cashew cream and stir to combine.  Add lemon zest and juice and grated garlic, salt and pepper and the pinch of nutmeg if using.  Gradually add chicken stock just to thin out the sauce to your desired constistency.  It should be thick, but not too thick.  Add the cheese and peas if using.  Stir until melted then add in the fettuccine noodles using a bit of the water you cooked the noodles in to help bring the sauce together.
Sprinkle parsley atop just before serving.


Anastasia and I had ours with dinosaur chicken nuggets made in my Ninja Foodie on the air crisp setting.  Strategically place the little dinos poking out of the noodles.

These are my Grandpa Pearl's cookies.  He was a great cook & baker, although my grandmother did give him a run for his money.  

They are simple, probably a depression era cookie,  and by no means does the original recipe have Chinese 5 rice powder in it, but I took some liberties,

These soft Cookies get their iconic flavor and texture from applesauce and bran cereal and simply take me back to childhood where a huge plastic container of these goodies lay in wait for us grandkids when we would visit.  So comforting & delicious!

Basic Blender Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter, plus extra for cooking the crepes
pinch of salt​

Place everything in a blender and pulse until combined.  Let sit for a minimum of 30 minutes in the fridge.    Pour about 1/2 cup batter into a hot skillet that has melted butter in it.  Swirl around to coat the pan.  The batter and crepe should be thin.  Once the crepe begins to set, carefully flip to cook about 30 seconds on the other side.  Slide out onto a platter and cover with a kitchen towel to keep warm.  Repeat until all the batter is used up.

The secret to the outcome uses 2 ingredients that you may not have readily available in your pantry so I offer up some substitutions to keep you from having to forage to find these items.

1 Large bunch of kale, tough ribs & stems removed and cut in ribbons

Olive oil

1T Smoked Chili oil (or regular olive oil and a bit of any chili paste, or any chili infused oil and a dash of spoked paprika for that smoky flavor)

1/4 c Mango balsamic vinegar (or another sweet vinegar like fig vinegar or balsamic with a dash of sugar or honey)

salt
1 T toasted pine nuts (optional)

Saute kale in a large skillet over medium heat with a drizzle of olive oil until very wilted, about 8 minutes.  Pour over chili oil and continue stirring.  Use enough chili oil to suit your heat profile.  Add a small amount of salt after the kale is totally wilted down then give a generous splash of the vinegar.  This will also deglaze the pan.  Continue to cook until the vinegar is evaporated and the kale becomes slightly sticky, about 2-5 minutes.
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Serve with a sprinkle of toasted pine nuts over top before serving.  The slight crunch is perfect with the kale.